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Ingredients
| chicken breasts: 4 breasts (cubed) |
| canola oil - for salads, woks and light frying: 1 Tbl |
| onions (chopped): 1 cup (chopped) |
| celery (chopped): 1 cup (chopped) |
| carrots (grated): 1 cup (chopped) |
| garlic (minced): 1 Tbl (minced) |
| cayenne pepper: 1 tsp (to taste) |
| paprika: 1 tsp |
| chicken broth: 2 cups |
| sour cream: 8 oz |
| all-purpose flour (unsifted): 3 Tbl |
Cayenne Chicken and Noodles
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
5 serving(s)
Tags
- Brown chicken in oil (nonstick pan works best otherwise may need a bit more oil).
- Add onion, celery and carrots, cook and stir until onions turn transparent.
- Add garlic and cook for an additional minute.
- Add seasonings and broth (may also add 1/2 cup of dry white wine too).
- Cook until boiling, reduce heat and simmer until veggies are tender and meat is no longer pink.
- Stir flour into sour cream.
- Slowly add sour cream mixture to hot pan while stirring constantly. Continue to stir on meduim heat until sauce thickens. Appx 5 to 7 minutes.
- Serve over hot egg noodles.